I recently bought a whole salmon at my local Tesco, it cost me £9 and I will get get 5 good meals for 2 people out of that.
I love fish with skin on as you can fry the skin side and get a lovely crispy texture to it.
[NB – Not all fish skin is good for frying, some go sloppy like Plaice, Sole and even Mackerel.]
For this dish you need to plan a bit ahead as there are a few cooking processes, the first of which is to make the cous cous.
If you follow the instructions on the packet and just add water , you will end up with a bland dish which you would probably never want to eat again, so you’ve got to be inventive.
I shall give you instructions to make enough for 2 people
What you need:
150g of Cous Cous
2 Tsp of Cumin Seeds
1 Sliced Onion
Handful of Raisins/Sultanas
Handful of halved Cherry Tomatoes
Pinch of Paprika, I like Smoked Paprika
2 Bird eye Chillis
Squeeze of Lemon Juice
Optional extras may include Peas, Sweetcorn – and I like to add some diced Feta Cheese at the last minute.
To 150g of dried cous cous add 200ml of hot stock. [Hey have you made that stock yet? If not, a chicken stock cube will do.]
Cover the bowl and leave to stand for 5 minutes.
Meanwhile, in a frying pan, caramelise the onion in olive oil and then add the chillis, cumin , raisins and paprika and cook till the raisins plump up
Throw in the cooked cous cous, tomatoes, lemon juice and peas and mix it all together on a medium heat
To cook the fish use another pan or put the cous cous in a bowl and keep warm
Simply add a touch of oil to a frying pan ( not too much as some oil will come out of the fish), season your salmon with salt and pepper – do yourself a favour and buy some sea salt.
Put the salmon in, skin side down, on a medium to high heat and fry for 5 minutes, turn it over and fry for another 2 minutes and you’re done.
Serve with some salad leaves and a touch of coleslaw.
It doesn’t have to be fish, use lovely roasted Chicken Thighs too.
Have Fun, as it always should be. When it becomes a chore, you may as well give up!
Oh and guess what I’m doing with the salmon bones and head. Yes , stock! That could go well with some Scallops I have waiting. Mmmmmmm.